Softbatch Cream Cheese Chocolate Chip Cookies

 I was looking for a soft chocolate chip cookie recipe to sandwich between cookie dough frosting. I decided to try these off my pinterest board because they have a new ingredient which I have not tried in cookies. Cream cheese. They did bake up soft and fluffy, but I don't know if that had much to do with the cream cheese or more with the cake flour.

For some reason these weren't very sweet. I thought it would turn out well with the frosting I was planning to make. Unfortunately we forgot to buy corn syrup so I didn't get to make it. At least I added extra chocolate chips because without a bite of chocolate, I found these kind of plain. I prefer the New York Times recipe or this brown butter sea salt recipe.

On a side note, refrigerated place and bake Pillsbury chocolate chip cookies are really good sandwiched with Ben and Jerry's cheesecake ice cream. Ooh.

Softbatch Cream Cheese Chocolate Chip Cookies
Recipe adapted from Averie Cooks

Ingredients
1/2 cup (1 stick) unsalted butter, softened
1/4 cup cream cheese, softened (use cream cheese in a block or spreadable, don't use fat-free, light or whipped)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 1/4 cups all-purpose cake flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups semi-sweet chocolate chips or chunks (I used 1 cup chips and 1 1/4 cups chunks)

Directions
To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese, sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use an electric hand mixer and beat for at least 7 minutes).

Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.

Add chocolate chips and chunks, and beat momentarily to incorporate, or fold in by hand.
Using a medium 2-inch cookie scoop, form heaping mounds (I made 28). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.

Preheat oven to 350F, and place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool. They have chewy edges with soft, pillowy centers. Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.

Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Good Housekeeping's Fudgy Brownies

We were browsing through a half priced book store where I snapped a couple of pictures of recipes from cupcake and brownie cook books. That's where I got this recipe. 

These were some pretty good brownies, and I was amazed to hear my brother say they were the best brownies he ever eaten. He's been on a diet for the past few months though (haha). I think these would be the best brownies ever if I added about 1/3 cup cocoa powder to deepen the chocolate flavor and then maybe add some mini chocolate chips to make them sweeter and richer (to balance the cocoa). 

Though If you love bittersweet chocolate, these are the brownies for you. The flavor of the ghiradelli chocolate that I used really shines through. These are really good the next day as they get chewier.  

Good Housekeeping's Fudgy Brownies
Yield: 24 brownies

Ingredients
1 ¼ cups all-purpose flour
½ teaspoon salt
¾ cup butter or margarine (1 ½ sticks)
4 ounces unsweetened chocolate, chopped
4 ounces semisweet chocolate, chopped
2 cups sugar
1 tablespoon vanilla extract
5 large eggs, beaten

Directions
Preheat oven to 350˚F. Grease 13” by 9” baking pan with shortening or butter.

In small bowl, with wire whisk, stir flour and salt.

In heavy 4-quart saucepan, melt butter and unsweetened and semisweet chocolates over low heat, stirring frequently, until smooth. Remove from heat.

With wooden spoon, stir in sugar and vanilla. Add eggs; stir until well mixed. Stir flour mixture into chocolate mixture just until blended. Spread batter evenly in prepared pan.

Bake until toothpick inserted 2 inch from edge comes out clean, about 30 minutes. Cool completely in pan on wire rack. When cool, cut lengthwise into 4 strips, then cut each strip crosswise into 6 pieces. Makes 24 brownies.

Apple Spice Cupcakes with Salted Caramel Buttercream

I LOVED these cupcakes! And they aren't even chocolate! Or lemon! But they do have salted caramel. 

Believe it or not, these apple spiced cupcakes are both so warm and comforting as they are refreshing and clean tasting. The raw green apple cubes in the batter bake softly, but still have alittle crisp to them which gives these a fresh feeling. The cinnamon and nutmeg spices warm you up like a cozy sweater.

And it just might be the way I happened to cut this cupcake in half, but it was not muffin-looking at all. These had a great cakey crumb so I would definitely make them again.

The buttercream was needless to say, absolutely delicious. 

Apple Spice Cupcakes with Salted Caramel Buttercream 
Cupcakes adapted from: Sally's Baking Addiction
Yield: 23 cupcakes

Cupcakes
23 cupcake liners
1/2 cup (1 stick or 115g) unsalted butter, at room temperature
1/3 cup (65g) granulated sugar
2/3 cup (135g) brown sugar
2 extra large eggs
1/3 cup (80ml) whole milk
2 teaspoons vanilla extract
1 and 1/2 cups (190g) cake flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon  ground nutmeg
2 large Granny Smith apples, peeled and finely chopped into 1/4 inch cubes

Directions
Preheat the oven to 350°F. Line two muffin pans with cupcake liners. Set aside.

Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside. 

In the bowl of a stand mixer, cream the butter and sugars together in a medium bowl until combined. Beat in the eggs, one at a time, until smooth.

Gradually mix in the dry ingredients, alternating with the milk, until combined. Add the vanilla. Fold in the apples.

Fill the cupcake liners three-quarters of the way full with batter. Bake for 21–23 minutes, rotating the pan halfway through baking. A toothpick inserted in the center will come out clean when done. Remove from the oven and allow to cool completely before frosting.
---------------------------------------------------------
Nora's Salted Caramel Buttercream
12 tablespoons unsalted butter
1 1/4 cup powdered sugar
1/2 packet of Dream Whip
1/4 teaspoon salt
2 tablespoons caramel sauce
1 teaspoon vanilla extract

Directions
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Turn the mixer down to low and gradually add the powdered sugar, dream whip, and salt and beat until light and fluffy, about 4 minutes. Then mix in caramel sauce and vanilla. Pipe onto cupcakes.

Oreo Cupcakes with Cookies 'n Cream Cheese Frosting

I've been in a cupcake craze lately. So many flavor combinations out there to try and baking up a little cupcake is a perfect way to sample them all.

I went with this white cake recipe because it claimed to be the best white cake ever and she tried and tested her recipe several times. And her cake looked absolutely beautiful. I halved the original recipe, and it gave me exactly 24 oreo cupcakes. But when I looked at the original recipe, there was only 1/2 teaspoon baking powder to 3 cups flour. That didn't look quite right so I added some more baking powder. 2 teaspoons total. Unfortunately, that was too much. My cupcakes were baking up gorgeously in the oven, and I was singing to them through the oven door as they were rising, but then... just after they reached their beautiful climax... they sank. Flat. Even before I took them out of the oven. I googled that means they were over leavened. Opps. They couldn't climb any higher in their cupcake liner so they sunk and formed crusty, crackly edges. (That sounded like it should be in a Dr. Seuss cook book.) 

It seems though, I was on the right track with adding more baking powder. I revisited the recipe's blog, and they have now revised the measurements after too many complaints that the cake doesn't rise. I thought I lost my mind at first after seeing the changes and looking back at my printed copy of the recipe. Too bad they didn't update it before I baked these! All the necessary adjustments will be posted below so don't be afraid to try these out! 

Oreo Cupcakes with Cookies 'n Cream Cheese Frosting
Cupcakes adapted from: Add a Pinch Frosting adapted from: Chef in Training
Yield: 24 cupcakes

Cupcakes
24 cupcake liners
1/2 cup (1 stick) butter, softened
1/4 cup vegetable shortening
1 1/2 cups granulated sugar
2 eggs, room temperature
1 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
½ cup whole milk or buttermilk, room temperature
1 teaspoon vanilla extract
24 oreo halves with the cream side
15 whole oreos, chopped

Directions
Preheat the oven to 350˚ F. Line two cupcake pans with 24 paper liners. Place an Oreo half in the bottom of each liner, cream side up. Reserve the other half of cookies with no cream for the frosting (save about 16 cookie halves). 

Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar, making sure to fully incorporate after each addition. Add eggs one at a time, making sure to fully incorporate each egg before adding another.

In a separate bowl, sift and whisk together cake flour, baking powder, and salt. Pour the vanilla into the milk measuring cup and whisk together with a fork. Add the flour mixture alternately with the milk mixture, beginning and ending with dry ingredients.

Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.

Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated.

Evenly distribute cake batter in cupcake liners and place pans into oven. Bake for 23 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.

Cookies 'n Cream Cheese Frosting
Yield: frosts 24 cupcakes

2 (8 oz.) package cream cheese, softened
8 Tbsp. butter softened
1 tsp. salt
2 packages Dream Whip dry
2 tsp. vanilla
4 cups powdered sugar
1/2 cup Oreo crumbs, (process reserved oreo halves in blender)

Directions
Beat softened cream cheese and butter until smooth and blended. Add vanilla and salt and beat until well incorporated. Add Dream Whip and mix well. Add the powdered sugar and beat well. Lastly, add in the Oreo crumbs and beat until well incorporated. If the frosting is thin, allow to chill in fridge for at least 30 minutes before piping. If the frosting is a bit too thick, add 1 tablespoon of heavy cream. Pipe frosting on top of cupcakes and enjoy! Store any left over in fridge.

Martha Stewart Fudgy Chocolate Brownies

Maryam wanted me to bake her coworker some Mascarpone Brownies. But since I don't really consider those to be brownies, more like a rich, fudgy cake, I baked her fellow dietician these brownies. Which again, are such a throwback, I made them over five years ago, and decided to give them a revisit. They taste much better the next day, as they set up and become chewy. With that sugary crackly top, these have a very gourmet, bakery-like feel to them. I would like to revisit the Hershey's Best Brownies recipe to replicate a kind of melt in your mouth boxed brownies.

Martha Stewart Fudgy Chocolate Brownies

Ingredients
1/2 cup (1 stick) unsalted butter, plus more for pan
8 ounces bittersweet chocolate, coarsely chopped
1 1/2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon salt

Directions
Preheat oven to 350 degrees. Butter an 8-inch square baking pan or heatproof glass dish. Line pan with parchment paper, leaving a 1-inch overhang on all sides. Set aside. Place butter and chocolate in a large heatproof bowl set over (but not touching) simmering water; stir frequently until chocolate and butter are melted, about 7 minutes. Remove bowl from heat; let cool to room temperature, 10 to 15 minutes.

Stir sugar into cooled chocolate mixture until combined. Whisk in eggs one at a time, whisking until smooth after each addition. Whisk in vanilla. Gently fold in flour and salt.

Pour batter into prepared pan, and smooth top with an offset spatula. Bake until cake tester inserted in the center comes out with only a few moist crumbs attached, 40 to 45 minutes. Transfer pan to a wire rack to cool completely.

Run a knife or offset spatula around the edges of the pan. Using parchment, lift brownies out of pan and onto the rack. Transfer to a cutting board; cut into 2-inch squares.

Martha Stewart's Hot Fudge Sauce
1 cup heavy cream
½ cup light corn syrup
12 oz. semisweet chocolate chips (or high quality chocolate, chopped)

Directions
Combine the heavy cream and corn syrup in a sauce pan over low heat until bubbly. Add the chocolate and stir until combined. Remove from heat. Refrigerate leftovers. 

Banana Cupcakes - First Batch (Try the second!)

When you work every Saturday, it's nice to have all of Friday off! So today was great. I got to make two recipes. I wanted to compare two different banana cupcake recipes and they both came out delicious. This is the first batch I made but I think the second recipe was slightly better, which I will post right after this one.  

These had a slightly more noticeable banana flavor, since there isn't any cinnamon in it. But I like just that little hint of cinnamon, which is in the second recipe I baked. You don't really taste the spice, it just adds alittle depth of flavor.

There's always a chance that cupcakes baked with fruit can turn out very muffin-like, but I'm pleased that both recipes came out with a great cake crumb. However, the second recipe wins the contest overall because it was slightly more moist. I topped both recipes with the same amazing buttercream, which was everyone's favorite part.

Banana Cupcakes with Peanut Butter Caramel Buttercream
Recipe adapted from: Baking with Basil
Yield: 24 cupcakes

Banana Cupcakes
½ cup sour cream
1 teaspoon baking soda
8 tablespoons unsalted butter, softened
1 cup sugar
2 eggs
1/2 teaspoon banana extract
2 cups cake flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup mashed bananas (about 2 large bananas)

Directions
Preheat oven to 350 degrees F.  Place sour cream in a bowl and add baking soda; set aside.

Mix butter and sugar until light and creamy. Add eggs in one at time and beat until combined. Add vanilla and beat until combined.

Mix flour, baking powder and salt; set aside. Mix bananas and sour cream mixture. Add the dry ingredients in three parts, alternating with banana mixture. Mix after each addition until just combined.

Fill paper baking cups half full and bake for about 18 minutes or until toothpick inserted in the center comes out clean. Cool for 5 minutes in cupcake tin. Remove cupcakes and continue to cool completely on a wire rack.

Peanut Butter Caramel Buttercream
16 tbsp (2 sticks) unsalted butter, at room temperature
2/3 cup smooth peanut butter (not natural)
3 cups powdered sugar
pinch of table salt
1 tsp vanilla extract
4 tbsp caramel sauce

Directions
In a stand mixer fitted with the paddle attachment, beat butter and peanut butter at medium-high speed until smooth.  Add the powdered sugar and salt to the bowl and beat at low speed just until the combined. Scrape down the sides of the bowl and beat the mixture on med-high until fully combined. Mix in vanilla and caramel sauce and beat until combined.  Scrape down the sides of the bowl again then beat until the frosting is light and fluffy. Pipe onto cooled cupcakes.

Banana Spiced Cupcakes with Peanut Butter Caramel Buttercream

I made two banana cupcake recipes and this one came out the winner, because it was slightly more moist and I love the tiny hint of cinnamon. There's always a chance that cupcakes baked with fruit can turn out very muffin-like, but I'm pleased that both recipes came out with a great cake crumb. I topped both recipes with the same amazing buttercream, which was everyone's favorite part.

Banana Spiced cupcakes on left. Even with a bit of spice, the banana flavor still shines through.

Banana Spice Cupcakes with Peanut Butter Caramel Buttercream 
Recipe adapted from: Lil Luna
Yield: 20 cupcakes

Ingredients
20 cupcake liners
4 large eggs
1/2 cup butter, softened
1 cup pureed bananas (process 2 large bananas in a blender)
1/2 teaspoon banana extract
1 1/2 cups cake flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon

Directions
Preheat the oven to 350. Prepare two muffin tins by lining with paper liners.

Separate the eggs and beat the egg whites until stiff peaks form, then set aside.

In a large bowl or the bowl of a stand mixer, beat the butter until light and fluffy. Add the pureed bananas, egg yolks, and vanilla, and mix until smooth. Gently fold in 1/3 of the egg white mixture.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Gently fold the dry ingredients into the wet ingredients until just combined. Gently fold in remaining egg whites.

Fill paper baking cups half full and bake 13-15 minutes, or until a toothpick inserted in the center comes out clean. Remove and let cool completely.

Peanut Butter Caramel Buttercream
16 tbsp (2 sticks) unsalted butter, at room temperature
2/3 cup smooth peanut butter (not natural)
3 cups powdered sugar
pinch of table salt
1 tsp vanilla extract
4 tbsp caramel sauce

Directions
In a stand mixer fitted with the paddle attachment, beat butter and peanut butter at medium-high speed until smooth.  Add the powdered sugar and salt to the bowl and beat at low speed just until the combined. Scrape down the sides of the bowl and beat the mixture on med-high until fully combined. Mix in vanilla and caramel sauce and beat until combined.  Scrape down the sides of the bowl again then beat until the frosting is light and fluffy. Pipe onto cooled cupcakes.

Chocolate Mascarpone Brownies

I made these over FOUR years ago. They were good back then, and they were good yesterday. I made them for family day. I don't know why I thought to make them again. I wouldn't call these brownies really, its more like a bittersweet chocolate cake. A slice is deliciously served along side a pile of fresh blackberries.

Chocolate Mascarpone Brownies
Adapted from: Bake or Break via Food.com

Ingredients
1 cup unsalted butter (plus more for preparing pan)
3 ounces good quality semisweet chocolate, chips or finely chopped
1 cup granulated sugar
1/2 cup cocoa powder
1/2 cup mascarpone cheese, softened
3 large eggs, at room temperature
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt

Directions
Preheat oven to 325°. Butter a 9-inch square glass baking pan and set aside.

Place the butter and chocolate in a microwave-safe bowl. Microwave at half power in 30 second intervals, stirring between each heating. Continue until both are completely melted.

Sift sugar and cocoa powder. Add to the butter/chocolate mixture. Beat in (by hand) the mascarpone, eggs, and vanilla extract until smooth. Fold in flour and salt.

Pour batter into pan and spread evenly.

Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

Chocolate Ganache
6 ounces good quality semisweet chocolate, chips or finely chopped
6 tablespoons heavy cream
3 tablespoons unsalted butter

Directions
Place chopped chocolate in a small bowl. Set aside.

In a small saucepan, heat the butter and cream over medium heat, stirring constantly. When mixture is almost boiling, pour over the chocolate. Let stand for 30 seconds. Then, stir until smooth.

Pour ganache over cooled brownies and spread evenly.

Allow ganache to firm before cutting brownies. Brownies may be placed in refrigerator to expedite this.

Banana Coconut Upside Down Cake

I made this cake for my dad's return from Kuwait. He visits his mom every year and in 2003 our whole family went when I was fourteen. It was a beautiful experience to meet some of my dad's family and connect with that part of the world. I always say I would love to visit again, maybe within the next few years. Kuwait has some good shopping, and they even have a Cheesecake Factory now! I'm loving all the chiffon hijabs my dad brought back for us.

This cake is the best when it is served warm. We just discovered "The Greek God's Greek Yogurt" in honey flavor, which is absolutely heavenly with some berries and nuts, but it was also a great pairing with this cake and with more fresh bananas on the side.

Here's the pineapple version of this cake, and try it layered with cheesecake too! I just found a Raspberry Mango Upside Down Cake recipe this morning! Oh the possibilities!


Banana Coconut Upside Down Cake

Caramel Sauce
5 tablespoons unsalted butter
1 cup brown sugar
2 tablespoons lemon juice
1/2 teaspoon ground cinnamon

Directions
1) Melt the butter in a saucepan over medium-low heat
2) Add brown sugar and lemon juice until it has dissolved, then remove from heat.
3) Stir in cinnamon. Set aside and make the cake.

Cake
1 1/4 cups all purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter, at room temperature
3/4 cup sugar
2 eggs, at room temperature
1/3 cup of milk
1 teaspoon vanilla extract
6 bananas, sliced 
1/4 inch thick
1 cup shredded coconut

Directions
1) Preheat oven to 350°F. Butter the bottom of a 10-inch cake pan.  
2) Sift the flour and baking powder into a bowl
2) In another bowl, beat the butter with an electric mixer for 2 minutes until pale and light
3) Slowly add the sugar and beat for another 2 minutes
4) Add the eggs, milk, and vanilla extract and beat for another minute
5) Gradually beat in half the flour, and gently fold in the rest with a rubber spatula until just incorporated. Make sure to scrape down the sides so that nothing is missed.
6) Place banana slices evenly on the bottom, adding a second layer after the first.
7) Pour the caramel sauce over the bananas
8) Sprinkle coconut over the caramel sauce
9) Pour cake batter over the coconut
10) Bake 25-35 minutes (or longer if needed, if you used a 9-inch cake pan, and everyone's oven is different) until toothpick inserted in center comes out clean
11) Allow cake to cool for 20 minutes in pan and then flip over onto serving platter
12) Leave pan over cake to allow all caramel sauce to drip over the cake

Peanut Butter Blondies or Brownies

Girl's night in is always the most fun. I enjoy seeing my friends smile more than anything! 

I admit, I slipped up (why does this keep happening?) and I didn't add the cocoa to the brownies. At all. Thankfully, they still turned out yummy and even though I have never made blondies before I would imagine they taste something like this! Rescued by the power of peanut butter, these were still delicious even if you don't add the cocoa. And I'm sure they are even better if you do. 

Now I can see why my peanut butter didn't come out looking very swirled on top. There isn't much contrast. But if you add more cocoa, that should do the trick.

Peanut Butter Brownies
Adapted from: Beth Cakes

Ingredients
1/3 cup chocolate chips (plus more for topping)
1 1/4 cups flour
1/2 cup cocoa powder
1 tsp baking powder
1 1/3 cups sugar
1/2 cup (1 stick) butter, room temp
1 tsp vanilla extract
2 eggs
1/2 cup creamy peanut butter

Directions
Preheat oven to 350 degrees F and line a 9x9 baking pan with foil or parchment paper. Leave 3-4 inches of foil hanging over two sides so the brownies will easily lift out of the pan once they're done. Spray foil with non-stick cooking spray.

Melt chocolate chips in a microwave safe bowl or glass measuring cup, just until melted. Be careful not to over heat.  

Combine flour, cocoa powder, and baking powder in a bowl. Carefully whisk them together. In the bowl of a stand mixer, cream butter and sugar until fluffy. Add vanilla, eggs, and chocolate, mixing until combined. Add flour mixture in two stages, mixing well and scraping the sides of the bowl after each addition. Spread brownie batter into the prepared pan.

Microwave peanut butter for 20-30 seconds in a microwave safe container. Drizzle over brownie batter and swirl with a toothpick. Sprinkle top of brownie batter with chocolate chips. Bake for 30-35 minutes, or until a toothpick inserted into the center of the brownies comes out clean.